24.
24.
SUGGESTIONS
The following suggestions have a corresponding number found on the check list
on the previous page. Be sure to read both.
1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions.
2-3. Open Lid, remove Bread Pan and allow to cool or warm up.
4. Needs service.
5. Wait until program is complete; unplug, allow to cool and clean.
6. Only open Lid during kneading process to check dough ball or to add
ingredients.
7. Remove bread as soon as program is done and place on wire rack.
8. Allow to cool approximately 20 minutes.
9. Programs begin with preheat. No movement occurs in the Bread Pan.
10. Put Kneading Blade on the shaft of Bread Pan.
11-14. Check the dough ball at the beep. Each dough ball, except those prepared in
Fast Bake™ should be round, smooth-textured, soft and slightly tacky to the
touch. When touched, the dough ball will leave a little dough on your finger.
Fast Bake™ dough ball will be sticky to the touch. When touched, it will
leave dough on your finger. If more like a batter, add 1 TBL flour. Allow to
mix; add more if necessary. If too dry, add 1 tsp water. Allow to absorb; add
more if necessary.
15. Follow recipe.
16. Increase by
1/4
tsp.
17. Decrease by
1/4
tsp.
18. Artificial sugar substitutes are not recommended.
19. Follow recipe or substitution recommendations.
20. Flours cannot be substituted.
21. Place yeast on top of flour away from liquids.
22. Make sure yeast is fresh and room temperature.
23. For all programs, except Fast Bake™, use active dry/rapid or Quick•Rise™
yeast in equal amounts. Follow bread maker yeast directions. See
Fast Bake™ directions.
24. Liquid temperature should be 80°F/27°C for all programs except Fast Bake™
which should be 110-115°F/43°-46°C.
